Potato Tartlets with Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 959 mg | (24 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 6 g |
Ingredients
- For tartlets
- 750 grams starchy potatoes
- 50 grams butter
- 2 egg yolks
- salt
- peppers
- Nutmeg
- 2 Tbsps butter
- For the tomato filling
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 4 fully ripe Tomatoes
- salt
- freshly ground pepper
- sugar
- 1 tsp chopped thyme
- 1 tsp lemon juice
- chopped parsley (for sprinkling)
Preparation steps
For the tartlets: peel potatoes and cook in salted water for about 25 minutes. Drain and let evaporate, press through a ricer while still hot. Combine with butter and egg yolks. Season with salt, pepper and nutmeg.
Place puree into a pastry bag with a star tip and line baking sheet with parchment paper. Pipe thin circle (diameter of 6-8 cm) (approximately 3-4 inches) and then a tartlet floor and the sides. Make 8 tartlets in this manner. Brush with melted butter and bake in preheated oven at 220°C (approximately 425°F) for about 8-10 minutes or until golden yellow.
For the tomato filling: peel shallot and garlic, chop finely. Heat oil in a pan and saute both until translucent. Cut tomatoes into small cubes and add to the pan, saute until all liquid is almost evaporated. Season with salt, pepper, thyme, lemon juice and sugar. Spread tartlets with the filling and sprinkle with chopped parsley. Serve immediately.
